This week, we happened to be walking past the school kitchen when a surplus of carrots were being unloaded and begging for a home. It was the most serendipitous moment!
You can imagine the rejoicing. You can imagine the smoothie possibilities that swirled in my head.
We packed 30 POUNDS of carrots in our fridge. We gave carrots to friends, carrots to bunnies, and carrots to strangers. We still have a lot of carrots.
1/2 cup Unsweetened Almond Milk*
1 Tablespoon Coconut Oil
1-2 Mango (peeled, cut, core discarded)
3 Medium-Sized Carrots (peeled) or 1/2 Bag Baby Carrots
1 inch Ginger (peeled or not)
1 Banana (frozen)
1 Granny Smith Apple (cut, cored)
1 Handful Ice
This is a terrific breakfast, snack, or post work-out smoothie. It’s full of vitamins, minerals, protein, healthy coconut fat that is easily converted to energy, and energy-packed carbohydrates. This smoothie has substance, will keep you satiated and less hungry than a more simple-sugar snack.
Oh. It’s also tasty!
*if you don’t like the taste of almond milk, don’t add it, but consider another protein source.
Would you carrot all for a carrot smoothie? Get it? It just never gets old.